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Wednesday, August 15, 2012

Jello Jam

I got the following recipe for jam from Mr. P's Oma. Since it uses Jello I'm pretty sure it was not a recipe that had been handed down from generation to generation. She probably got it out of a magazine or perhaps even off of the Jello package itself. Although Oma only used the recipe to make Rhubarb jam you can use any flavour combination you like.

Jello Jam

5 cups of fruit finely chopped

5 cups of sugar (I used half sugar and half Splenda since Mr. P is diabetic)

1 19oz can of crushed pineapple, juice included

2 packages of Jello (3oz)

Mix the fruit, sugar and pineapple and bring to a boil. Boil gently for 20 minutes. Remove from heat and stir in Jello. Stir for at least a minute to ensure that the Jello is dissolved. Pour into clean jars leaving 1/2 inch head space. Place lids on jars and put them in a boiling water bath for 15 minutes. Remove from bath and cool on the counter. Check jars to make sure that they are sealed. Any not sealed should be put in the fridge and used within the next 3 weeks. This jam can also be frozen instead of canned.

Have fun with this recipe. This year I used peaches with Peach Jello and a mixture of strawberries and rhubarb with Strawberry Jello.

You could try cherries with Cherry Jello, blueberries with Lemon Jello, plums with Orange Jello. You are only limited by your imagination and how many flavours of Jello your country carries. In Canada we don't have quite the selection that our American counterparts have.